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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Here's a high-protein, fairly low-fat side dish that is super simple to make, and actually tastes *wonderful!* (no chicken livers!!) Best if made the night before. Ingredients:
1 cup dried black-eyed peas, soaked, cooked, drained (don't use canned mushy and yucky-looking) |
2 cups white rice, cooked |
3/4 cup extra virgin olive oil |
4 scallions, sliced ('1/4 - 1/2 cup) |
5 roma tomatoes, juiced, seeded, and diced ('2 cups, or use 1 pint of grape or cherry tomatoes, halved) |
1/2 tablespoon tabasco sauce |
1/2-3/4 cup cilantro leaf, fresh, julienned |
2 teaspoons salt |
1 teaspoon black pepper |
2 teaspoons fresh lime juice |
1 tablespoon fresh mint, chopped |
Directions:
1. Pick through dry beans, rinse, and soak in water overnight at room temperature. Simmer for ~11/2 hours, until JUST tender. Cool, drain, rinse.
2. In a large bowl, mix the all ingredients thoroughly. Cover and refrigerate several hours. Taste for need of extra salt & pepper – may need another 1/4 teaspoon.
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